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Chicken Salad In Cream Puff Bowl

southern.chef's picture
  Water 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Celery seeds 1⁄4 Teaspoon
  Salt 1 Dash
  Eggs 2
  Shredded lettuce 1 Cup (16 tbs)
  Chicken 1 Cup (16 tbs)

Combine water and butter in a medium saucepan, bring to a boil.
Combine flour, celery seeds, and salt, add to butter mixture, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
Remove pan from heat, and let mixture cool 4 to 5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition, then beat until dough is smooth.
Spread dough evenly in a greased 9-inch pieplate, covering bottom and sides.
Bake at 425° for 15 minutes; reduce heat to 325°, and bake an additional 25 minutes.
Cool on a wire rack away from drafts.
Carefully remove puff bowl from pieplate, and place on a serving platter, if desired.
Arrange lettuce around inside edge of puff bowl.
Fill with chicken salad, garnish with cherry tomatoes and parsley, if desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 210 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 117.5 mg39.2%

Sodium 82.3 mg3.4%

Total Carbohydrates 9 g3.1%

Dietary Fiber 0.83 g3.3%

Sugars 0.5 g

Protein 12 g23.9%

Vitamin A 66.3% Vitamin C 12.1%

Calcium 3.5% Iron 8.6%

*Based on a 2000 Calorie diet

Chicken Salad In Cream Puff Bowl Recipe